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Jonah Crab CocktailAvocado, Horseradish-Cantaloupe Gazpacho

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

For the Jonah crab cocktail
  • 1 pound jonah crab cocktail
  • 6 ounce horseradish-cantaloupe gazpacho
  • 8 ounce plantain chips
  • 4 ounce cilantro
  • 1 pound jonah crab
  • 2 tablespoon avocado
  • 1 teaspoon pepita seeds
  • 1 teaspoon cilantro
  • 1 teaspoon lime
  • 1 teaspoon Salt
For the horseradish-cantaloupe gazpacho
  • 1 pound jonah crab cocktail
  • 6 ounce horseradish-cantaloupe gazpacho
  • 8 ounce plantain chips
  • 4 ounce cilantro
  • 1 pound jonah crab
  • 2 tablespoon avocado
  • 1 teaspoon pepita seeds
  • 1 teaspoon cilantro
  • 1 teaspoon lime
  • 1 teaspoon Salt
  • 1 cantaloupe
  • 2 ounce rice wine vinegar
  • 4 ounce sugar
  • 1 tablespoon horseradish
  • 1 teaspoon cilantro
  • 1 tablespoon red onion
  • 1 tablespoon roma tomato
  • 1 tablespoon jalapeno
  • 2 tablespoon limes
  • 2 tablespoon Salt

Preparation

Baking Directions:

Place the Jonah Crab Cocktail into a ring or triangle mold in the center of four large bowls.

  Remove the mold and ladle the Horseradish-Cantaloupe Gazpacho around the Jonah Crab cocktail.

  Top the Jonah Crab with the Plantain Chips and garnish with Micro Cilantro.

For the horseradish-cantaloupe gazpacho:Place the cantaloupe, rice wine vinegar and sugar into a sauce pan and bring to a boil.

  Remove from heat and add the horseradish.

  Puree in a blender until smooth and strain through a fine mesh sieve.

  Allow to cool completely and add the finely chopped cilantro, red onion, roma tomato and jalapeno.

Season with salt and lime juice to taste.

Reserve cold until assembly.